1.
J Dairy Sci
; 88(2): 449, 2005 Feb.
Artigo
em Inglês
| MEDLINE
| ID: mdl-15653508
2.
J Agric Food Chem
; 49(12): 5822-7, 2001 Dec.
Artigo
em Inglês
| MEDLINE
| ID: mdl-11743769
RESUMO
Analysis by SDS-PAGE and GPC-MS of fermented cocoa extracts shows changes in the amount and composition of the major proteins, accompanied by formation of complex distributions of peptides. MS/MS studies and application of SEQUEST sequencing software have allowed identification of two related peptides, a hexapeptide and a nonapeptide, formed from vicilin, one of the cocoa storage proteins. Time course studies of the two peptides show different abundance profiles and indicate, in part, production of the hexapeptide from the nonapeptide.